The Handmade Tale

Chapter 3

There are few things as gratifying as a generous farm spread. To this day, a farm visit is synonymous with homegrown and homemade abundance. Thick slices of fresh bread, farm butter, shelves lined with jams, chutneys and pickles, generous dollops of cream and cast-iron pots simmering in the hearth. It is a vision.  

Farmhouse Kitchen

In the spirit of 19th century farm life, when weary travellers would arrive on horseback or by ox wagon, Soetmelksvlei’s food offering is a symphony of provenance and patience. Guests touring the Farmhouse are welcomed into the kitchen by Louise Johannes and Jacky Matthews, who stoke the wood oven to bake loaves from flour milled in Soetmelksvlei’s own water mill. Slices of warm bread with farm butter and homemade preserves are served with moerkoffie, made with beans that are roasted over the open fire, ground and brewed in enamel kettles. “We don’t make cappuccinos here. There were no cappuccinos in the late 1800s!” laughs Louise.  

Left: : The Farmhouse kitchen is a fascinating culinary time capsule featuring antique utensils and housekeeping skills from a bygone era. 
Right: Freshly baked loaves are served with butter made from Bella and Blommie’s milk, the farm’s two Ayrshire cows. 

A smorgasbord of nostalgic flavours and fresh-from-the-soil goodness.  

Old Stables Restaurant

It takes a good few hours to explore the Soetmelksvlei farmyard – time enough to work up a good appetite. The Old Stables Restaurant serves refreshment and baked goods from 09h00, with a wonderful harvest lunch from 12 noon onwards. Guests help themselves to a delectable variety of fruit, vegetables, salads, chutneys, pickles, cured meats, bread, cheese and more. Taste, explore and go back for more. 

From roosterkoek to delicious gluten-free seed loaf and everything in between. Dress with dollops of “hangop” yoghurt cheese or spread generously with our pièce de resistance (almal se dood!) – soft, salty, creamy farm butter. 
Left: The timeless appeal of the basics done beautifully.  
Right: Tomato lovers, take note: heirloom and other tomatoes, as they grow.  
Left: Bursting with colour, texture and flavour. But be warned … 
Right: There’s more! It wouldn’t be farm hospitality without something from the braai – boerewors, pap & smoor.  

A lamb bredie and smoortjie on slow coals in the deep hearth. 
Left: The composition may vary from lamb curry to tomato or bean bredie, but there’s always something hearty and homey in the big, black pot. 
Right: Best enjoyed with homemade pickles, achar, chutney or salsa from the harvest table.  
Left: Traditional milk tart to enjoy with tea, coffee or homemade ginger beer throughout the day, or as a dessert. 
Right: The Boland’s best scones are served with clotted cream, farm butter, cheese and homemade jam. Perfect as a teatime treat or even a light meal.  

Jonkershuis Farm Shop

Should you want to transport the flavours of Soetmelksvlei back to the 21st century, Jonkershuis Farm Shop has a variety of biscuits, rusks, jams, chutneys, biltong, dried fruit, and delicious fruit and herb cordials unique to Soetmelksvlei.  

Left: Jonkershuis Farm Shop is a trove of products and goods crafted by artisans from the area.  
Right: Sip on a taster of Kaapse Roosmalva Stroop or Buchu & Suurlemoenstroop while you shop.  

Please note: Ingredients, dishes and products featured in this post may vary due to seasonal availability. Please contact Soetmelksvlei with any queries or to make a reservation.